Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-1.jpg" alt="> The most pressing problems"> Наиболее острые проблемы развития потребительского рынка в г. Костроме Работу выполнили: 14 -ГУ-7 «б»!}

Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-2.jpg" alt="> The market is the sphere of commodity-money circulation and specific relationships and connections"> Рынок - это сфера товарно-денежного обращения и конкретных отношений и связей между производителями и потребителями товаров. Состав и структура потребительского рынка классифицируется: по региональному (республиканский, международный, признаку европейский, областной) (рынок продовольственных товаров, по назначению непродовольственных, услуг, товаров культурно – бытового назначения и хозяйственного обихода) по каналам реализации (организованный, неорганизованный- стихийный).!}

Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-3.jpg" alt=">The consumer market is one of the most dynamically developing sectors of the economy, the main goal which is"> Потребительский рынок – один из наиболее динамично развивающихся секторов экономики, основной целью которого является обеспечение территориальной и ценовой доступности широкого ассортимента качественных товаров и услуг для потребителей. Торговля входит в число ведущих отраслей экономики, определяющих направление и результаты развития Костромы. Доля торговой отрасли в структуре формирования внутреннего регионального продукта составляет около 17%. Торговая отрасль является одним из лидеров по обеспечению занятости населения: в ней осуществляет свою трудовую деятельность каждый шестой работающий житель региона. По состоянию на 1 января 2015 года в регионе насчитывалось около 5, 4 тыс. торговых объектов, суммарная торговая площадь которых более 587 тыс. кв. м, из них более 4, 6 тыс. - стационарных, порядка 1 тыс. - нестационарных. В конечном счете целью развития потребительского рынка Костромской области является бесперебойное обеспечение населения качественными товарами в достаточном объеме и ассортименте по доступным ценам, формирование благоприятной конкурентной среды для участников рынка.!}

Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-4.jpg" alt="> Public catering, abbreviated: catering - a branch of the national farms, totality"> Обще ственное пита ние, сокр. : общепи т - отрасль народного хозяйства, совокупность предприятий, занимающихся производством, реализацией и организацией потребления кулинарной продукции. (ресторан, бар, кафе, столовая, закусочная, пиццерия, магазин – кулинария, киоск)!}

Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-5.jpg" alt="> Service - the result of at least one action, mandatory carried out"> Услу га - результат, по меньшей мере, одного действия, обязательно осуществлённого при взаимодействии поставщика и потребителя, и, как правило, нематериальна. Услуги - предпринимательская деятельность, направленная на удовлетворение потребностей других лиц, за исключением деятельности, осуществляемой на основе трудовых правоотношений. жилищно - коммунальные юридические медицинские бухгалтерские образовательные услуги в сфере общепита!}

Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-6.jpg" alt=">Trade is a branch of the economy and a type of economic activity aimed at implementing purchase and sale,"> Торго вля - отрасль хозяйства и вид экономической деятельности, направленный на осуществление купли-продажи, обмена товаров, а также связанные с этим процессы: непосредственное обслуживание покупателей, доставка товаров, их хранение и подготовка к продаже. Виды розничной торговли: Стационарная торговля Нестационарная торговля Развозная торговля Разносная торговля Посылочная торговля Интернет-торговля Дистанционная торговля или торговля по образцам Комиссионная торговля Ярмарки выходного дня Рынки Региональные ярмарки Специализированные ярмарки!}

Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-7.jpg" alt="> Problems: 1 Slowdown in retail turnover growth"> Проблемы: 1 Замедление темпов роста оборота розничной торговли: 2 если в 2014 сравнению с предыдущим годом, то в 2015 году - только 101, 9%. Сдерживающее влияние на динамику потребительского спроса оказало снижение 4 году индекс физического объема оборота розничной торговли составил 113, 8 темпов роста реальных денежных доходов населения и потребительского кредитования, увеличение 3 склонности населения к сбережениям. Неравномерное распределение торговой сети: 4 сохраняется значительная дифференциация по уровню развития торговли и обеспеченности торговыми площадями сельского и городского населения. Например, на долю 6 городских округов приходится около 75% торговых площадей. На долю муниципальных районов, где проживает более 40% населения Костромы приходится одна четвертая часть площадей торговых объектов. При этом отдаленные и труднодоступные территории зачастую испытывают острый дефицит торговых объектов.!}

Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-8.jpg" alt="> Lack of retail space: Today, large retail chains"> Недостаток торговых площадей: На сегодняшний день крупные розничные сети ежедневно захватывают все больший сегмент розничной торговли. А количество субъектов малого бизнеса стремительно сокращается, не 1 выдерживая неравной конкуренции. Основная причина сокращения малого бизнеса в сфере розничной торговли – нехватка торговых площадей. Нехватка квадратных 2 метров для торговли вызывает рост арендной платы и приводит к универсализации небольших магазинчиков. Ни о каком расширении ассортимента и соблюдении норм санитарной безопасности речи в такой ситуации идти не может. 3 Диспропорция в размещении и развитии торговой инфраструктуры: Проводимый анализ обеспеченности населения города торговыми 4 площадями выявил диспропорцию в обеспеченности площадями, предназначенными для реализации продовольственных и непродовольственных товаров. В условиях значительного превышения нормативов минимальной обеспеченности по площадям, предназначенным для реализации продовольственных товаров, фактический уровень обеспеченности торговыми площадями непродовольственного назначения составляет 77, 5 % от нормативного.!}

Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-9.jpg" alt=">Thank you for your attention!!!">!}

The name "chili" is used in trade and cooking to designate the cayenne pepper Capsicum annuum, and is also applied to all the hottest varieties of red hot peppers to distinguish them from medium and low heat ones. The name “chili” in Russian is consonant with the name of the country Chile, but in fact comes from the word “chilli” from the Aztec Nahuatl languages ​​(the territory of modern Mexico) and is translated as “red”.

The heat of peppers is measured using the Scoville Heat Scale. This scale was proposed by the American chemist Wilbur Scoville for a comparative assessment of the degree of hotness of different varieties of pepper. Scoville Units (SSU) provide an estimate of the quantitative content of capsaicin and are based on sensory testing of pepper extracts. It is capsaicin that gives pepper its hot taste; it is associated with the perception of substances that stimulate “heat” receptors. Capsaicin is widely used in medicine, but not only. For example, it is a component of alcohol tincture and medical plaster, used as a distraction and pain reliever, as well as an ointment for frostbite. Capsaicinoids are used in gas self-defense weapons: gas pistols and revolvers, gas cartridges.

To make it more clear, sweet bell pepper corresponds to 0 on this scale, Tabasco sauce - 5000 units, jalapeno - 8000 units, hot Thai pepper - 50-100 thousand. By the way, while in Thailand I tried the dishes that Thais prepare for themselves and, to be honest, I couldn’t eat more than two spoons. Jamaican hot pepper gains 100-200 thousand units. The peppers I'm going to talk about in today's post start at 225,000 (!) on the Scoville heat scale.

So let's get started. I’ll say right away that the most interesting and extreme is at the end of the list.

22nd place. Madame Jeanette (225,000 units)

This variety of pepper comes from Suriname. According to one version, it got its name from a prostitute from Paramaribo. The seemingly harmless, smooth yellow pod packs a powerful punch of spice. It doesn't have any fruity or floral notes, it's just spicy. Madame Jeanette can be found in traditional Surinamese and Antillean cuisines. This variety is often confused with "yellow Suriname" - yellow-colored Surinamese chili peppers - but mature Madame Jeanette peppers are reddish-yellow in color and are larger and irregular in shape. The plant is very productive, grows little and does not like cool weather, and can grow indoors.

21. Scotch bonnet (100,000 - 350,000 units)

Scotch bonnet is found mainly in the Caribbean, Guyana (where it is called the "fireball"), the Maldives and western Africa. It got its name from its resemblance to the traditional Scottish headdress, the tam-o-shanter. This is a wide woolen beret with a pompom on the top. These peppers are used to flavor various dishes, as well as in hot sauces and seasonings. It gives pork or chicken dishes a unique taste. Scotch bonnet has a sweeter flavor and thicker shape than its habanero cousin, with which it is often confused.

20. White habanero (100,000 - 350,000 units)

This habanero variety is rare because it is quite difficult to grow. The white habanero fruit grows on tiny bushes, but has an extremely high yield. Opinions differ about the origin of the variety (Peru or Mexico), but it is most often found in Mexican cuisine.

I suggest you watch a video review of white habanero with tasting. As it turns out, this is a fairly popular genre of video reviews on YouTube. The Internet is filled with videos of blushing and sweating men chewing different varieties of peppers.

19. Kclassic habanero (100,000 - 350,000 units)

Despite its official name, Capsicum chinense, the classic habanero originates from South America. Nikolaus Jacquin, who discovered this plant, mistakenly believed that it spread from China. This species grows naturally in Brazil, Colombia, Mexico and the Caribbean islands. Residents of Mexico are immensely fond of spicy food, and tourists are offered dishes containing habanero peppers in the restaurant. A visitor who orders this hot pepper is immediately respected by the locals. Habanero peppers are part of the famous Tabasco sauce.

18. Fatali (125,000 - 325,000 units)

The Fatali pepper, or South African habanero, is the first pepper on our list that is not native to the Western Hemisphere. South Africa is considered its homeland. This variety has a pleasant fruity flavor. Depending on where it grows, you can detect the aroma of citrus or peach, although I personally don’t understand how you can distinguish any shades of taste when tasting such a spicy product.

17. Devil's tongue (125,000 - 325,000 units)

This variety is similar in appearance to Fatali and is also part of the habanero family. This pepper was first discovered on a farm in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruity, slightly nutty taste (we'll take the experts' word for it).

16. Tigerpaw NR (265,000 - 328,000 units)

This habanero variety was bred in a USDA scientific laboratory. The prefix NR in the name of pepper stands for “nematode resistance,” which means the resistance of this variety to root nematodes (pests that usually attack pepper bushes). Due to the artificial origin of Tigerpraw NR, traditions of using it for food have not developed. However, its similarity to the classic orange habanero makes it possible to replace the latter when preparing any dishes, although Tigerpraw NT is a little spicier.

15. Chocolate Habanero (aka Congo Black) (300,000 - 425,000 units)

This variety is native to Trinidad and, in fact, has absolutely nothing to do with the Congo. Chocolate habanero has become especially popular with spicy lovers, who can remain conscious long enough to sense the rich, smoky flavor buried deep beneath the fiery heat. This variety can be found in traditional hot sauces from Mexico to Jamaica.

Review and tasting of chocolate habanero:

14. Red Savina (200,000 - 450,000 units)

Another habanero variety, specially bred by breeders to produce larger and juicier fruits. Like some other habanero varieties, Red Savina comes from Central America, but it got its new look in California greenhouses. So that you understand what awaits you next on this list, I’ll explain: this variety held the palm among the hottest varieties of pepper for 12 whole years (from 1994 to 2006), and we haven’t even reached the halfway point yet!

13. Red Caribbean Habanero (300,000 - 475,000 units)

This variety is almost twice as hot as the classic habanero. Like several other varieties on this list, red habanero is native to the Amazon, although some believe it has Mexican roots. The red Caribbean habanero is widely used in Mexican cuisine, mainly in salsas and other hot sauces.

12. Trinidad Scorpion CARDI (800,000 - 1,000,000 units)

The Scorpio Trinidad group of varieties gets its name from its characteristic tail shape, reminiscent of a scorpion's tail. Place of origin: Trinidad island. The abbreviation CARDI explains that this variety was bred within the walls of the Caribbean Agricultural Research Institute. To grow and process this pepper, you must wear gas masks and protective clothing similar to chemical protective suits. In its homeland, the Trinidad Scorpion is used in the military industry to produce tear gas. Also, capsaicin obtained from it is added to the paint that covers the bottoms of ships to protect against shellfish.

11. Naga Morich (aka Dorset Naga) (1,000,000 units)

From this point on, we move into a completely different category of varieties with a heat level of over a million Scoville units! It’s hard to imagine, but “gastromasochists” from all over the world chew these peppers too. Central American habanero varieties will have to make room: the Naga pepper family is native to northern India and Bangladesh. There they are usually eaten unripe. In addition to the sizzling heat, Naga Morich boasts a fruity aroma, with some fans liking notes of orange and pineapple. One of the varieties of this Dorset Naga pepper has been specially eaten to obtain maximum heat. It was the first variety in the world to exceed 1 million Scoville units.

10. Bhut Jolokia (aka Ghost Pepper) (800,000 - 1,001,304 units)

In 2011, Bhut Jolokia (or Naga Jolokia) was included in the Guinness Book of Records as the hottest pepper in the world. There are now hotter varieties of chili, bred in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, growing for centuries in India. It is noteworthy that the spiciness of this pepper directly depends on the geographical location and climate of the area where it grows. The most pungent Bhut Jolokia, for example, grows in the relatively sparsely populated northeastern part of India, also known as the Seven Sister States, where it is used to coat fences to keep wild elephants away from human habitations. In the drier state of Madhya Pradesh (the center of the country), it is half as severe as in the northeast. The Indian Ministry of Defense, after conducting tests, announced that grenades stuffed with Bhut Jolokia effectively cool down the ardor of hooligans. After which pepper grenades were made available to the Indian Army.

9. Bhut Jolokia chocolate (800,000 - 1,001,304 units)

The chocolate version of Bhut Jolokia is very rare in the wild. It received its name not only for its characteristic color, but also for its sweetish taste. But don't be fooled: it's just as spicy as its red sibling, with roughly the same capsaicin levels at 1 million units. Originating from India, these peppers are used in all varieties of curries.

8. 7 Pot Chili (over 1,000,000 units)

This variety of chili also comes from Trinidad, where the fiercest peppers grow naturally as weeds. This pepper is found in dishes throughout the Caribbean. In Jamaica, it is called the "seven pot" pepper to indicate that one pod is enough to fill seven pots of food with flavor and aroma. Like other hottest varieties, 7 pot chili fruits have an uneven, lumpy surface, as if they are boiling from the inside due to their spiciness.

7. Gibralta (Spanish Naga) (1,086,844 units)

Based on the name, this naga variety is grown in Spain, although it was bred in laboratories in the UK. To obtain such pungency, Gibralta is cultivated under extreme conditions: indoors, in closed polyethylene tunnels, using extremely high temperatures. Because it is an artificially bred variety, it is difficult to find in traditional Spanish cuisine.

6. Infinity chili (1,176,182 units)

Most of the top ten chilies are artificially produced, and Infinity chili is no exception. It was bred by British breeder Nick Woods, but only held the title of hottest pepper for two weeks. Like the previous two varieties, it is just as red, lumpy and bad looking, just like those amateur tasters after they taste it.

5. Naga Viper (1,382,118 units)

Nature could not have invented a pepper as hot as Naga Viper. This is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other chili varieties: Naga Morich, Bhut Jolokia and Trinidad Scorpio. If you want to buy seeds and try to grow Naga Viper yourself, sign up for Gerald Fowler, the breeder from Great Britain who developed this variety. At the moment there are already several thousand people on the list.

4. 7 Pot Douglah (aka Chocolate 7 Pot) (923,000 - 1,853,396 units)

The chocolate variety of the 7 pot chili pepper from Trinidad is approaching the dangerous mark of 2 million Scoville units. Fans say this variety is one of the juiciest and most flavorful chili varieties. The word "dougla" in Trinidad refers to people of mixed African and Indian blood.

3. Trinidad Scorpion Butch T (1,463,700 units)

The Trinidad scorpion Butch T was included in the Guinness Book of Records in 2011. It was obtained by crossing other varieties and named after Butch Taylor from the USA, who grew them from the seeds of another pepper lover. To prepare food using this pepper, you need protective equipment: mask, gloves, protective suit. Chefs claim that numbness in the hands lasts for about two days after cooking.

2. Trinidad Moruga Scorpion(2,009,231 units)

This variety crossed the 2 million Scoville mark for the first time and for several years held the title of the hottest pepper in the world. This is the hottest pepper found in the wild and is native to the Moruga region of Trinidad (of course). A medium-sized fruit contains about 25 ml of pure capsaicin: about the same as a police officer's pepper spray. If you decide to bite into a piece of Trinidad Moruga Scorpion pepper, in the first minutes you will think that it is not spicy at all. However, after just a few minutes, the degree of burning sensation will begin to rapidly increase, and you will feel as if your tongue, throat and esophagus are on fire! Your blood pressure will rise, your face will turn red, and your eyes will start to water a lot. Some who tried this pepper experienced bouts of nausea. In addition to its spiciness, Trinidad Scorpion Moruga Blend is notable for its fruity aroma, thanks to which its fruits, added to food in very small quantities, give the dish a piquant and, at the same time, pleasant taste.

1. Carolina Reaper (1,569,300 - 2,200,000 units)

The leader of the ranking is the Carolina Reaper pepper, grown in South Carolina on the farm of Ed Curry, owner of PuckerButt Pepper Co. The Carolina Reaper, declared the hottest pepper in November 2013, beat its nearest competitor by 200,000 units. Like its other close relatives from Trinidad, it is equipped with a bumpy surface and a scorpion tail.

In this funny video, two reckless friends taste Carolina Reaper:

Let me remind you of something else interesting about products and food: but for example. So they eat them. I can even tell you and... Well, look what it looks like

Explanations

Admit it, you've heard more than once that one of the most pressing problems facing business is finding the right people who can be trained to effectively deal with any problem. However, this formulation of the question does not take into account the fact that the key to a high-quality solution to any problem will be its identification and analysis, since a successful solution to the “wrong” problem has even more harmful consequences than complete inaction.

Here we will propose a model with the help of which it will be possible to correctly “identify and classify the goal”, along the way we will explain the negative consequences for the client’s organization of a particular problem. The proposed methodology consists of six stages, and it could most accurately be described as the Target Identification and Classification Model (TIC). It can be used by both professional consultants and unsophisticated team members who may sometimes have difficulty separating the “many trivial” from the “critical few” problems that arise during the course of business activities.

Applying this six-step model ensures that the client addresses the issues that are causing the most significant harm to the business, providing a solid foundation for the process of selecting the most effective, “in the moment” solutions that will produce tangible, measurable results.

Target Identification and Classification Model (TIC)

In Figure 22.1 this MICC is depicted as a diagram; At the same time, the main emphasis is on four key points:

• business implications in terms of standard indicators used in business activities;
• impact on business processes;
• impact on the quality of work;
• obstacles that prevent you from raising labor efficiency to the maximum level.

Gap Analysis

By defect we will understand that which determines the difference between what actually is and what should or could be.

For each of the four aspects above, you need to think about the following.

A "How It Should Be" vision for a specific aspect of the model: what results should we get, but we can’t do it yet?

The current state of affairs regarding each aspect: What is really happening in terms of concrete results? What negative effect does this have on the business activities of the enterprise?

You will certainly see that the use of this model is justified not only because it allows you to change for the better aspects of activity that are currently in a deplorable state, but also to “bring up” in advance those areas of activity that still meet modern requirements to future standards. . The application of this model can be varied, and you retain complete freedom of action.

Application of MICC

Stage 1: problem selection (goal identification)

First of all, the target must be identified. You may prefer to discuss "choosing goals" as a group, listing issues that may be of particular interest. In this regard, you should decide in advance how you will distribute the problems contained in the compiled list into categories of “critical” and “trivial” tasks. At the first stage, you must answer a number of questions and get to the bottom of what is the “headache” of the organization, what criteria can be used to determine the strength of these “painful sensations”, what benefits will you gain by resolving the identified problem, and how much this problem can be settled.

At this stage, you evaluate the significance of the identified problem in terms of consequences for the normal functioning of the enterprise (for example, lost profits, reduced productivity, high costs, reduced overall efficiency). It is clear that the stronger the negative effect, the more attention should be paid to this problem. After this, you should try to present your idea of ​​​​what would happen if it were possible to solve the problem while respecting the interests of all interested parties.

After the concept of business process reengineering came into use, the importance of the process within the framework of the enterprise's activities is of great importance for any employee. In this regard, it is necessary to assess the degree of negative impact of ineffective processes on the economic activity of the enterprise. To analyze process-related problems, it is necessary to clearly formulate those tasks that determine the discrepancy between the desired and actual results of the application of this process, as well as identify any “inconsistencies” within the framework of its current use.

Describe the quality of work performed with a detailed description of what the employee's performance would look like if significant improvements in this area were to be achieved. Note how work activity manifests itself, what its results are, also determine behavioral patterns, the prevailing attitude towards the work performed, and the moral state of the team.

Step 5: Analyze the obstacles preventing you from achieving maximum performance

Statistics show that in the process of carrying out normal activities, enterprises more often face not even those problems that are caused by the personal characteristics of employees, but with the low quality of the workplace environment itself. The basis of research in this context will be sequential measurements. Barriers to the highest performance will be identified using questions related to the fifth stage. It is necessary to establish what people expect from their work; Do they feel feedback when the quality of work performed changes? to what extent such communication is timely, adequate to the results, and accurate; What are the incentives and disincentives in the workplace? All these questions do not require a detailed answer. And those questions to which a negative answer is received indicate aspects that require special attention.

At this stage, you already have all the information necessary to outline ways to solve the problem that was identified at the first stage. But before making a final choice, you need to firmly understand what costs will be associated with a particular decision (material costs or impact on the culture of the organization) and how much such costs can be considered acceptable.

Stage 1: problem selection (goal identification)

• whether this problem is a real “headache” for the organization;
• why I decided that the combination of these signs constituted a problem;
• who, besides me, believes that the combination of these signs constitutes a real problem;
• how does this circumstance affect the economic efficiency of the enterprise;
• what might happen if I don't do anything about this problem;
• what benefits will the company/division receive if an adequate solution to this problem is found;
• Is it possible to expect leverage, that is, can you expect maximum return if you solve this problem with minimal effort?

Stage 2: analysis of the problem in terms of negative impact on business

Describe the current economic situation of the enterprise:

How could the situation be characterized if it changed for the better due to the fact that it was possible to find a solution that suits everyone:

Step 3: Develop a Process to Address a Specific Problem

• what are the goals and objectives of this process;
• if these objectives are not realized, then what is the gap between the actual results of applying this process and the desired results;
• Is it possible to schematically display current and desired processes, identifying the most significant differences in terms of process productivity, their efficiency, and associated costs;
• are there any inconsistencies (gaps) in current processes;
• Is this process managed in compliance with the conditions of cross-functional control?

Stage 4: analysis of work quality and personnel characteristics

How does the work activity of the average employee manifest itself at this stage, how could it be characterized if it were possible to achieve a significant improvement in the quality of work? Note how work activity manifests itself, what its results are, also determine behavioral patterns, the prevailing attitude towards the work performed, and the moral state of the team.

current position

Desired state

Step 5: Analyze the obstacles preventing you from achieving maximum performance

Give an affirmative or negative answer to each of the following questions (if the answer is negative, you should pay special attention to this topic.)

1. Are the goals and objectives of a specific department/process/employee clear? How effective is communication in this regard?
2. Do employees know what is expected of them in relation to their goals? For example, have the standards describing the quality of the work performed or the expectations for performing the work been reflected in the job description?
3. Is there clear, timely, adequate feedback regarding the quality of work performed?
4. Are employees provided with everything they need to achieve high performance levels?
5. Do employees have high-quality ways to achieve their goals?
6. Do employees have adequate incentives to perform the assigned task well?
7. Does the nature of incentives depend on the quality of work performed?
8. Are work achievements rewarded?
9. Is dishonest behavior punishable?
10. Are the personnel sufficiently qualified to perform this work?
11. Do people have the level of intellectual, psychological and psychological development necessary to perform this work?
12. If all possible obstacles are removed, will people want to work at this job with full dedication?

Step 6: Selecting Decision Criteria

What criteria must a proposed solution meet to be considered acceptable?

Hot Suicide Wings- literally translated means hot suicidal wings. Robin Rosenberg, a cook at one of the Chicago taverns, is also a wit. Few people dare try his chicken wings. The fact is that Rosenberg's signature wings are the hottest chicken wings in the world!

The dish is so spicy that before trying it, the guest will have to sign a document stating that he will not sue the tavern for possible physical complications. Chicken wings are prepared with one of the hottest peppers in the world - Red Savina Habanero. A person who wishes to try this dish will be provided with emergency assistance as soon as necessary: ​​the waiters always keep the “antidote” ready - sour cream, milk sugar and white bread.

Robin had been nurturing the idea of ​​serving one of the spiciest dishes in the world for many years. “Of course, for many this is an unacceptable dish, but perhaps there will be someone who will truly enjoy it,” says the chef.

2. Bollywood Burner

A London Indian restaurant is claiming a place in the Guinness Book of Records for the “spiciest dish on the planet”. According to restaurant chefs, their lamb dish, with curry sauce and a generous sprinkling of the hottest peppers in the world, is by far the hottest dish on our planet.

This masterpiece is called “Bollywood Burner”. It's not on the main menu. This infernal dish is served exclusively upon special order. Anyone who wants to try this dish must give a receipt in the presence of restaurant workers, confirming that by ordering the dish, in the event of an unforeseen result of a dangerous tasting, he takes full responsibility upon himself.

It is known that in the southern Indian province of Hyderabad, the cuisine is particularly spicy and, according to experts, the British curry is unlike any hot sauce that they have ever tried. This curry uses nature's hottest plant, the Naga pepper. According to the Scoville scale (the scale of “hotness of peppers”), its heat exceeds 850,000 units. For comparison, Tabasco pepper, widely used in Mexican cuisine, has a heat of only 800 units, and “pepper spray” - a tear agent used by US police - has a heat of 2,000,000 units.

3. Phaal

Phaal is an Indian dish. It is considered the hottest curry in the country. Phaal is a sauce that is prepared from 10 types of pepper, the main one of which is the so-called (Bhut Jolokia) Bhut Jolokiya - in the Guinness Book of Records it is listed as the hottest spice on earth!

Huge popularity phaal acquired in New York when the owner of one of the restaurants included it in his menu. As a result, restaurant visitors, having once tasted phaal, then began to bring their friends there so that they too could try such a spicy dish.

4. The Infamous Hot Pot

“Shameful hot pot” is a very spicy dish that is prepared in a Chinese restaurant in the Middle Kingdom itself. History is silent about why this dish received this particular name. True, there are legends in China that this dish was once an attribute of some kind of sadomasochistic ritual in this country.

The owner of the restaurant says that despite strict warnings about the spiciness of the dish, he continues to watch customers clutch their stomachs after the first spoon.

5. Australian chilli

Nobody knows how to cook truly spicy dishes like the Australians, writes mc.com.ua. The specific chili sauce, which is prepared in Australia, is considered one of the hottest dishes in the world.

Those who wanted to try this “slightly” spicy dish never lined up. Adding a drop to some large dish is possible, but taking and eating “pure” sauce is not.

When preparing this chili, a hot pepper called “naga jolokia” is used, the same one that is used in the London Indian restaurant discussed above.

In Australia, there are finally those who want to become famous and inhale not even the chili itself, but its fiery component. The characters' names are Ryan Duke and Alex Fenning. Fortunately, the guys survived. The heroes' impressions are approximately the same: they are not going to try THIS a second time, but they are terribly proud of themselves!

6. Tabasco

Mexican Tabasco sauce is known throughout the world. However, the lightest version is the most popular - Tabasco Green Pepper Sauce (only 600-1200 scoville).

The hottest of the sauces is Tabasco Habanero Sauce. Its strength is 5000-7000 scoville, which is 10 times the strength of Tabasco Green. In addition to the spiciness that is prohibitive for the average person, this sauce also has a complex recipe that takes its roots from Jamaican cuisine. Tabasco Habanero consists of vinegar, Abanero peppers (one of the hottest varieties in the world), cane sugar, regular Tabasco sauce, salt, mango pulp, tamarind, banana, papaya, tomatoes, dried onions, garlic, spices and oak barrel-aged peppers Tabasco.

Tabasco Habanero is simply perfect for drinking with vodka (no pepper can compare with a drop of habanero in a glass) and is designed to serve as a seasoning for exotic cuisines such as African, Caribbean and Mexican.

7. Couscous with lamb and vegetables

Couscous is a staple food in the Maghreb, particularly in Morocco, Algeria, Tunisia and Libya. Also common in other parts of Africa, France, the Sicilian province of Trapani in Italy, and some regions of the Middle East.

Couscous comes in many varieties, and not all of them are spicy. There is fish couscous, sweet couscous and even vegetarian couscous. A lot of pepper is added to couscous with lamb. Based on the combination of ingredients, this couscous is the most fiery dish. It is not surprising that the Maghrebians and Africans who adore him are much more active and cheerful than their northern neighbors.

As a rule, couscous is prepared using durum wheat semolina. Traditionally, couscous was prepared by women, but since preparing couscous is a very labor-intensive process.

8. Mexican watermelon

A watermelon can start a fire in your mouth and turn a person into a dragon. But not a simple watermelon, but a watermelon prepared in a special way - Mexican style. In Mexico, where most dishes smell like hot peppers, they don’t forget about watermelon.

Here it is generously seasoned with pepper, sprinkled with salt and sprinkled with lime juice. The taste of this dish is very specific and to many it seems simply incredibly disgusting: if the preparation of salted watermelons is practiced in some places in Russia, then peppered watermelon looks simply a perversion. However, there are also lovers of spicy food for this dish.

9. Mama Africa

Mama Africa are South African sauces. Tabasco lovers versus Mama Africa lovers; just angelic sweet tooths. Mama Africa Habanero makes even the most die-hard fans of the spicy taste cry. Which is not surprising - it contains 22 thousand Scovilles! Gourmets who are especially sympathetic to ordinary people advise even sniffing this sauce from afar!

Mama Africa sauces include fruit, fresh chili peppers, carrots, onions, garlic, green peppers, and lemon juice. And to add a piquant taste, fresh and dried seasonings are added: coriander, basil, oregano, ginger, black pepper and mint.

The hottest ones are “Mama Africa Habanero”, “Mama Africa with red chili pepper”, “Mama Africa Chili with mint”.

10. Kimchi

This dish comes from Korea. Kimchi is a strongly seasoned fermented vegetable, primarily Chinese cabbage. Pickled heads of cabbage are seasoned with red pepper, onion, garlic and ginger.

In Korea, kimchi is considered the main dish, without which no meal is complete. Koreans believe that moderate consumption of kimchi promotes the resorption of fat deposits. So for some, this spicy dish looks like a dietary dish. It is also believed that spicy kimchi is a good cold remedy.